Thread: 600 degrees
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Old 03-05-2006, 02:19 AM   #1
Grand Poobah and Site Admin
BBQchef33's Avatar
Join Date: 08-11-03
Location: Long Island, NY
Talking 600 degrees

600 degrees.

Thats the temp you get a Klose BYC to on 2 full chimneys of lump, an oak split and 2 apple splits.

did it friday night to "roast" chicken. Got the pit super hot, put in 8 large split breasts skin down and then dampered it down to 350-400, letting it drop in temp slowly.... and moved it further form the firebox after the skin was crisp. . 20 minutes later i had 8 roasted, crispy skin breasts.

also, when the breasts reach 130 inside I opened the dampers back up moved the chicken to the bottom of the vertical, which is its coolest point) and put an inch thick huge sirloin steak in the hot spot for about 2 minutes each side, then moved it onto a grate in the firebox for about a minute on each side. The fire was unbelievbly hot.. very difficult to stay near.

Family went nuts on the chicken..when we sliced them, they poured out juices.. my son came down at midnight for more chicken and there was only one left. out of 8! , and no we didnt have any company besides George.

The steak was for me and george to split.. completly perfect med-rare from end to end.. holy sh*t.. this super hot fast cook worked great.

Point is, it was 45 minutes from start to finish.. much better than the kettle, which was the original plan.. Not alot of smoke flavor, but definately beats the hell out of grilled.. doing it again tomorrow.. just cause i can.. it was 20 degrees, and we were warm and toast near the pit...a great bbq meal in 45 minutes and easy to duplicate.

and now i get to go to bed smelling like smoke.
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